Take Away Taco Salad

  • recipe photo
  • Even kids not usually keen on salad tend to like this one. Perhaps it's the crumbled tortilla chips. Packaging the dressing in a separate container keeps the veggies crunchy and allows kids to dress their own salad at lunchtime, which makes them feel pretty grown-up.

Everything that's great about a taco shows up in this salad, with a dose of fresh veggies for good measure.


  • Salad
  • 2 cups chopped Romaine lettuce
  • 1/3 cup cooked black beans
  • 2/3 cup diced raw vegetables (carrot, cucumber, red pepper, tomato)
  • 1/4 cup grated Cheddar cheese
  • 1/2 cup cooked, shredded chicken
  • 8 tortilla chips
  • Dressing
  • 1 tablespoon fresh lime juice
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 teaspoon favorite taco sauce or salsa
  • 1/2 teaspoon honey


  • Mix together the lettuce, beans, vegetables, cheese and chicken in a medium bowl. Break the chips into pieces and add them to the salad.

  • In a separate small bowl, whisk together the lime juice, olive oil, salsa and honey.

  • For school lunches, pack the salad and the dressing in separate, tightly sealed containers.

Makes 2-3 Servings

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